Winery Summa SummarumBarbera
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Barbera from the Winery Summa Summarum
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barbera of Winery Summa Summarum in the region of Piedmont is a powerful.
Food and wine pairings with Barbera
Pairings that work perfectly with Barbera
Original food and wine pairings with Barbera
The Barbera of Winery Summa Summarum matches generally quite well with dishes of beef, pasta or lamb such as recipes of sauté of lamb with curry, fish with tamarind or traditional tagine (morocco).
Details and technical informations about Winery Summa Summarum's Barbera.
Discover the grape variety: Picpoul Blanc
Crisp, nervy dry whites with a pale golden colour, a taut palate and signature cutting acidity ("lip-stinger"), showing aromas of citrus (lemon, grapefruit), white flowers (hawthorn), green apple, Mediterranean herbs and saline marine notes. A perfect match with oysters and shellfish. The absolute star of Picpoul de Pinet AOC, Languedoc's great dry white. Indigenous French variety of the Languedoc, synonym of Piquepoul blanc.
Last vintages of this wine
The best vintages of Barbera from Winery Summa Summarum are 0
Informations about the Winery Summa Summarum
The Winery Summa Summarum is one of of the world's greatest estates. It offers 6 wines for sale in the of Monferrato to come and discover on site or to buy online.
The wine region of Monferrato
Historic cradle of Barbera (native here): indulgent reds with notes of ripe cherry, plum and raspberry, signature fresh acidity and supple tannins. Also identity grapes: pale, tannic, peppery Grignolino red, aromatic Ruchè (rose, spices, DOCG at Castagnole), Freisa and sweet muscat Brachetto. Whites: ample Cortese (base of neighbouring Gavi), aromatic Malvasia. Fruity Dolcetto.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Polyphenols
Substance contained essentially in the skin of the grape. The main ones are anthocyanins, which give red wines their colour and tannins.
